A little girl with a big passion for food.

Couscous Medley Salad

After spending the past school year in Chicago, I could not be more thrilled to go home for a Californian summer. I love the city of Chicago, but Chicago weather and I are not on the greatest terms. If Chicago weather were a person, we would not be friends—He’s misleading, unpredictable, and relentless. None of which I deem as friendly qualities. However, California weather and I are on great terms and this summer is no exception. But enough about the weather and on to the food!

There are many things I love about summer, but cooking inside is not one of them. Who wants to heat up the house even more by turning on the oven to cook dinner? Not I. Fortunately, this recipe only requires the usage of a stove for about 14 minutes (including prep time). And, the most challenging aspect of the recipe is chopping all of the veggies (I admit, I am a veggie lover). It is light, refreshing, and tasty!

Although you can serve this salad warm, I recommend preparing the salad in the morning, storing it in the refrigerator to chill, and serving it aside a tasty grilled entrée for dinner. It is also perfect to share at potlucks because it makes so much!

Hi Claire. I’m so happy my recipe inspired you to make this delicious salad. Looks amazing!
I’ve been thinking to make it again with different grains too. Bet it taste heavenly. Such a great summer dish.